Reunions at 藝 Yi By Jereme Leung

~Invited Session~ 

It's always a joy to head back to Yi Restaurant, gotta love the provincial Chinese specialities and Lunar New Year favourites that Chef Jereme has.

Longevity Yusheng with Arctic Shellfish, Japanese Sweet Shrimps, Yunnan Rose Dressing

Kudos to the team for thinking up such a clever design for yusheng - octahedron to represent an eight treasure box and I love the auspicious touch! Also, it keeps the mess in, I've been to so many yusheng tossing sessions that has resulted in unnecessary food wastage from over zealous diners. This design gets my two thumbs up! 

Yunnan Rose dressing is piquant, makes the yusheng taste so refreshing. Not to mention golden crackers, a must have for me. 

 

 Crispy Duck stuffed with Black Pepper Orange Sauce

 

Excellently executed, the tender crispy duck paired with a black pepper orange sauce - perfect combination. I didn't think pepper and orange together can be so delightful!

Honey soy smoked Patin Fish with Osmanthus 

Another sweet and savoury course done well, I enjoyed the sauce here too!

Steamed Jasmine Rice and Millet with Pickled Long Beans and Preserved Meats 

Something different from the usual lotus leaf glutinous rice, this was tasty and had plenty of flavour! The addition of pickled long beans gave this usually heavy dish an appetizing twist. 

Braised Pork Knuckles served with Mantou

 My first time having pork knuckles with mantou, a creative take on braised pork belly and mantou! The gelatinous skin and meat makes a perfect mantou stuffing, and the "zhup", so good even on its own. One of those calorie busting LNY dishes that I have a huge weakness for. 

Steamed Cod Filet with Spicy Hainan Yellow Pepper Sauce  Mouthwatering spiciness here with cod fillets steamed just right, in chinese we say fire temperature is correctly done.

 

Mouthwatering spiciness here with cod fillets steamed just right, in chinese we say fire temperature is correctly done.

 

 

 

 

 

Braised 10 Head Abalone with Fa Choy Black Moss, Fish Maw and Lettuce
The LNY quinessential. Braising is what the team does very well at and for this dish, expectedly good. At this point, I was way too stuffed to go for seconds which I usually do!

 

 

 

 

 

Butterfly Pea and Gula Melaka Coconut Sugar Nian Gao

 

Deep Fried Pumpkin Glutinous Rice Dumplings with Red Bean Paste

Possibly the cutest nian gaos I've seen this year. For the huat, these are definitely worth a try! And the jian dui, my favourite dimsum snack too!

Regular a la carte menu will not be available from 24 January to 5 February 2023 if you are not feeling set menu, otherwise the above dishes are from their set menu!